Making your own low-sugar blackcurrant jam is surprisingly easy. All you need is just three ingredients: blackcurrants, sugar and, optionally, a dash of pectin. Follow this recipe and see how easy it is to make a jam that will impress your friends and family.
Prep Time9 minutesmins
Cook Time30 minutesmins
Resting Time8 hourshrs
Course: Jam
Cuisine: European
Keyword: blackcurrant jam
Ingredients
4lb.blackcurrants(1,814 g.)
2lb.sugar(900 g.)
¼tsp.pectin(optional)
Instructions
Preparing the blackcurrants:
Place blackcurrants in a large pot or a salad spinner. Fill with water and let them soak for 5 minutes to loosen debris and leaves. Rinse thoroughly until the water runs clear.
Remove all stems and blossom ends from the blackcurrants.
Rendering the blackcurrant juices:
Place blackcurrants in a pot and add ½ lb. (200 g.) of sugar.
Mash the berries with a potato masher.
Cover and let sit for at least 8 hours or overnight to draw out the juices.
Cooking the jam:
Once rested, put mashed berries together with their rendered juices into a food processor or blender and crush.
Add one pound (450g) of sugar to the crushed blackcurrants and mix. Reserve the rest of the sugar to be mixed with pectin and added later.
Optionally, if skipping pectin, add all remaining sugar at once.
Bring the mixture to a boil over medium heat, stirring to dissolve sugar.
Skim any foam off the surface.
Reduce heat to medium-low and cook for 25 minutes.
If using pectin, mix remaining sugar and pectin, then add to the pot.
Stir vigorously to combine, then cook for 10 minutes.
Optionally, perform a chilled plate test for desired consistency. Cook 5-10 minutes longer for denser jam.